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Baba Ganoush

Smoky roasted eggplant dip blended with tahini, garlic, lemon juice, and a drizzle of olive oil. A silky, intensely flavorful alternative to hummus.

SnackMiddle EasternEasy

10 min

Prep

40 min

Cook

50 min

Total

Servings

Easy

Difficulty

Instructions

Preheat oven to 475F. Pierce eggplants several times with a fork. Roast directly on the oven rack (with a sheet pan below to catch drips) for 35-40 minutes until completely collapsed and charred.

Tip: For extra smokiness, char the eggplant directly over a gas burner flame for 2 minutes before roasting.

Let cool slightly, then split open and scoop out the soft flesh, leaving the charred skin behind. Drain excess liquid for 5 minutes in a colander.

Mash the eggplant flesh with a fork (don't use a food processor, you want some texture). Stir in tahini, garlic, lemon juice, and salt.

Spread on a plate, drizzle with olive oil, and sprinkle with smoked paprika and parsley. Serve with warm pita.

Nutrition per Serving

180kcal

Calories

Protein

18g

Carbs

11g

Fat

Fiber

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Baba Ganoush

Ingredients

Instructions

Nutrition per Serving

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